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Cranberry Orange Bundt Cake Recipe

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★★★★★

4.8 from 148 reviews

This Cranberry Bundt Cake is a moist and flavorful dessert featuring fresh cranberries and zesty orange. Made with a tender crumb from buttermilk and a blend of oils and butter, the cake is topped with a tangy orange glaze and optional sugared cranberries for a festive touch, perfect for holidays or any special occasion.

Ingredients

Scale

For the Cranberry Orange Cake:

  • 1/3 cup light olive oil or canola oil
  • 1 cup buttermilk, room temperature
  • 3 cups all-purpose flour
  • 3 large eggs, room temperature
  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, melted (not hot)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest, plus more for glaze
  • 2 cups fresh cranberries, rinsed, dried and tossed with 1/2 tablespoon flour

For the Orange Glaze and Topping:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons freshly squeezed orange juice (or to reach desired consistency)
  • 1 teaspoon orange zest
  • 1 cup sugared cranberries (optional garnish)

Instructions

  1. Preheat and prepare pan: Start by heating your oven to 350˚F and position the rack in the center. Carefully butter and flour a bundt pan, tapping out any extra flour so the cake releases easily.
  2. Mix eggs and sugar: In a large bowl, whisk the eggs and sugar together on high speed for about 3 minutes, until the mixture turns pale and light in color.
  3. Add oils and butter: Slowly pour in the olive oil, followed by the melted butter, blending well after each addition. Stir in the vanilla extract, then gently fold in the buttermilk until the batter is smooth and silky.
  4. Combine dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing just until the flour is fully incorporated with no streaks remaining.
  5. Fold in cranberries and zest: Toss the cranberries with half a tablespoon of flour to prevent sinking, then carefully fold them into the batter along with a tablespoon of fresh orange zest.
  6. Fill pan and bake: Pour the batter into the prepared bundt pan and smooth the top gently with a spatula. Bake for 60 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
  7. Cool the cake: Let the cake rest in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  8. Prepare the orange glaze: In a small bowl, stir together powdered sugar, fresh orange juice, and a touch of orange zest until smooth. Adjust the consistency by adding more juice to thin it or more sugar to thicken.
  9. Glaze and garnish: Drizzle the orange glaze over the cooled cake and top with sugared cranberries as an optional festive garnish.

Notes

  • Ensure eggs and buttermilk are at room temperature to achieve a smoother batter and better rise.
  • Tossing cranberries in flour prevents them from sinking to the bottom during baking.
  • The glaze consistency can be adjusted to suit your preference, either thicker for a drizzled look or thinner for a light coating.
  • For sugared cranberries, toss fresh cranberries in sugar and let them dry before using as garnish.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

Keywords: cranberry bundt cake, orange glaze, holiday cake, festive dessert, moist cranberry cake

Find it online: https://bakedbylisa.com/cranberry-orange-bundt-cake-recipe/